A cold fermentation dough is one of the best to make the softer and fluffier bread and adapt it to a long process rise in the refrigerator instead of a warm place. Here’s how I make my absolute favourite, no fail dinner rolls, a perfect addition to any table. These are truly the most amazing dinner rolls ever!
- 550g bread flour
- 240g, 1 cup cold milk
- 2 tsp, 8g allinson yeast
- 50g, 5 tbsp granulated sugar
- 2 eggs
- 60g, butter, soften
- a pinch of salt
- 2 tbsp golden syrup, or honey
- 1 tbsp water, boiled
- In a bowl, add bread flour, milk, dried yeast, sugar, egg, stir together, a pinch of salt, and butter, combine a little at a time until the dough is smooth and greased the same bowl, cover with cling film.
- Refrigerate immediately after mixing, not after a rise. this can be for a few hours or even overnight. Allow the dough warm up a little before baking, about 30 minutes to1 hour. It’s often easier to refrigerate for the first proof. The process is called cold fermentation, and it slows down the activity.
- Divide the dough into 35 pieces. shape into a round balls. place them on a prepared tray and second rise again for another 30 minutes to 1 hour. Sprinkle some flour over the top before baking.
- Bake in preheated oven 150°C for 18 minutes. For a soft crust, brush syrup, honey water or melted butter over the crust immediately after baking.